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2017 4-H Commodity Ambassador Program General Rules and Regulations
Purpose: The 4-H Commodity Ambassador Program is designed for education and enhancement of 4-H
club members. Each ambassador program will emphasize the specific Louisiana agricultural commodities of Egg, Chicken, Turkey and Seafood.
Eligibility: Any bonafide 4-H club member is eligible. Contestants may enter only one category in each
Commodity Ambassador Program. Example: one seafood, one turkey, one chicken and one egg.
Division I 4-H club members in the 4th, 5th, and 6th grades.
Division II 4-H club members in the 7th, 8th, and 9th grades.
Division III 4-H club members in the 10th, 11th, and 12th grades. Contestants must be 15 years of age by
January 1 of the calendar year of the state contest.
COMMODITY AMBASSADOR DIVISION DESCRIPTIONS:
Division I – (Grades 4-6) – Prior to the contest, the contestant must design one standard poster sized 22” X 28” relating to one of the five following categories: (1) Production, (2) Food preparation and nutritive value (3) Food safety, (4) Processing, (5) Marketing. For the contest judging they must present a 2-3 minute explanation of the subject using their poster and respond to questions from judges (see attached scorecards). No dish is required. Costumes based on theme are acceptable. No notes or outlines, other than wording on the poster are to be used while giving the presentation.
Division II – (Grades 7-9) - Prior to the contest, the contestant must design one standard poster sized 22” X 28” relating to one of the five following categories: (1) Production, (2) Food preparation and nutritive value (3) Food safety, (4) Processing, (5) Marketing. They must also prepare an essay not to exceed 500 words or 3 typed pages (12-14 size font and double spaced) about the selected subject. For the contest they must present a 2-3 minute explanation of the subject using their poster and respond to questions from judges (see attached scorecards). No dish is required. Costumes based on theme are acceptable. No notes or outlines, other than wording on the poster are to be used while giving the presentation.
Division III – (Grades 10-12) - The contestant will present a 5-8 minute oral presentation following current guidelines of the national commodity illustrated talk contests. (Only Egg Illustrated Talk requires a dish). Posters or PowerPoint presentations may be used. Rules for the use of PowerPoint presentations are in “Appendix I for the State 4-H Ambassador contests”. Costumes based on theme are acceptable. No notes or outlines, other than wording on the poster are to be used while giving the presentation.
*** Note: Failure to follow contest rules will result in the contestant being placed in last place.
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COMMODITY AMBASSADOR CATEGORIES FOR PRESENTATIONS:
Each Commodity (Egg, Chicken, Turkey and Seafood) Ambassador Program consists of five categories of which one must be selected for presentations.
1) Production of commodity2) Food preparation and nutritive value3) Food safety practices4) Processing5) Marketing
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Seafood Ambassador Seafood Division I – (Grades 4-6)
1. Contestant designs standard poster sized 22” X 28” relating to one of five categories:(1) Production, (2) Food preparation and nutritive value, (3) Food safety, (4) Processing, (5) Marketing.
2. Presents a 2-3 minute explanation of poster subject. Only one poster is allowed; no table top displays areallowed.
3. Responds to questions from judges.4. No cooking or preparation of a dish is required for this division.5. Costumes based on a theme are acceptable.6. No notes or outlines, other than wording on the posters are to be used while giving the presentation.
Scoring – 100 points
Appearance 5 points – Neatly dressed, neat hair, nails and hands clean, etc.
Visuals 20 points – Appropriate illustrations, neat and legible, ease of handling and creative use of colors and materials.
Content 35 points – Information accurate, complete and practical. Knowledge demonstrated, main points summarized.
Presentation 20 points – Appropriate introduction, organization of subject matter, contestant’s poise and ability to present information in an effective way.
Length 5 points
Response to judges’ questions – 15 points
Seafood Division II – (Grades 7-9)
1. Contestant designs standard poster sized 22” X 28” relating to one of five categories:(1) Production, (2) Food preparation and nutritive value, (3) Food safety, (4) Processing, (5) Marketing.
2. Prepares an essay not to exceed 500 words or 3 typed pages (12-14 size font, double-spaced), about theselected subject.
3. Presents a 2-3 minute explanation of poster subject. Only one poster is allowed; no table top displays areallowed.
4. Responds to questions from judges.5. No cooking or preparation of a dish is required for this division.6. Costumes based on a theme are acceptable.7. No notes or outlines, other than wording on the posters are to be used while giving the presentation.
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Scoring – 100 points
Appearance 5 points – Neatly dressed, neat hair, nails and hands clean, etc.
Visuals 15 points – Appropriate illustrations, neat and legible, ease of handling and creative use of colors and materials.
Content 30 points – Information accurate, complete and practical. Knowledge demonstrated, main points summarized.
Presentation 15 points – Appropriate introduction, organization of subject matter, contestant’s poise and ability to present information in an effective way.
Length 5 points
Response to judges’ questions – 15 points
Essay 15 points – clear, concise, covers subject matter
Seafood Division III – (Grades 10-12)
These contestants must present an Illustrated Talk with the following considerations:
1. The illustrated talk should concern seafood (should NOT be a demonstration). Information for the talkcan be taken from the Seafood Fact Sheet and from other reliable sources.
2. The presentation should be 5-8 minutes in length. Points will be deducted for any length under 5minutes or over 8 minutes. Additional time will be allowed for set-up and removal of posters.
3. Posters or PowerPoint presentations are allowed for the Illustrated Talk. No table top displays areallowed and costumes based on theme are acceptable. Rules for the use of PowerPoint presentations arein “Appendix I for the State 4-H Ambassador contests”.
4. One table and one easel will be provided. A laptop computer and projector will be provided forPowerPoint presentations.
5. No cooking or preparation of a dish will be required for this division.6. Contestants will be scheduled for talks at 10 minute intervals. Schedules will be developed as
Contestants register at the contest site. Contestants must be ready at their scheduled time or forfeitpoints.
7. Scoring of contestants in Illustrated Talk division will be based on their talk.
Scoring – 100 points
Appearance 5 points – Neatly dressed, neat hair, nails and hands clean, etc.
Visuals 15 points – Appropriate illustrations, neat and legible, ease of handling and creative use of colors and materials.
Content 30 points – Information accurate, complete and practical. Knowledge demonstrated, main points summarized.
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Presentation 35 points – Appropriate introduction, organization of subject matter, contestant’s poise and ability to present information in an effective way.
Length 5 points – The following chart will be used:
LENGTH POINTS AWARDED
0-2 minutes ……………………………….0 2-5 minutes ……………………………….3 5-8 minutes ……………………………….5 Over 8 minutes .…………………………..0
Response to judges’ questions – 10 points
Contests Parish Each parish may determine the manner in which their contestants are selected. However, a
parish may select no more than one winner in each division. Creativity and originality should be encouraged.
State Each parish may have one contestant in each age division of the contest. A contestant may enter only one division of the contest. The state contest will be held April 18, 2017 at the Evac Center and DeWitt Livestock Facility in Alexandria beginning with registration at 10:30 a.m. NO DISH IS REQUIRED AT STATE CONTEST.
The state contest will be coordinated by Terri Crawford, 4-H Regional Coordinator, Northeast Region, in cooperation with the Louisiana Seafood and Marketing Board.
Awards Parish 4-H agents in each parish are responsible for parish contests and awards.
State Awards will be provided by the Louisiana Seafood and Marketing Board. Division III Ambassador wins the Educational Trip, which rotates to Dallas, Chattanooga and San Antonio.
Seafood Ambassador Websites
This list is by no means complete nor comprehensive, but is recommended as a good base and starting point for current information.
LSU Seafood webpage – Seafood NET: http://www2.lsuagcenter.com/seafood/
LSU Seafood Publication -
http://www.lsuagcenter.com/topics/livestock/aquaculture/crawfish/consumer%20information/health-benefits-of-
seafood
Seafood Network Information Center: http://seafood.oregonstate.edu/
Louisiana Seafood Promotion & Marketing Board: http://www.louisianaseafood.com/
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Interstate Shellfish Sanitation Conference: http://www.issc.org
US Food & Drug Administration (FDA) Center for Food Safety And Nutrition (CFSAN) – Seafood
Information & Resources: http://www.fda.gov/downloads/Food/FoodborneIllnessContaminants/UCM239497.pdf
Food Safety Related Websites http://www.lsuagcenter.com/~/media/system/f/3/c/f/f3cff014b759051287397b029be1550f/pub3422listeriafactsheetfinal.pdf http://www.fda.gov/downloads/Food/FoodborneIllnessContaminants/BuyStoreServeSafeFood/UCM440123.pdf https://www.foodsafety.gov/ http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets http://www.fightbac.org/
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Chicken Ambassador Chicken Division I – (Grades 4-6)
1. Contestant designs standard poster sized 22” X 28” relating to one of five categories:(1) Production, (2) Food preparation and nutritive value, (3) Food safety, (4) Processing, (5) Marketing.
2. Presents a 2-3 minute explanation of poster subject. Only one poster is allowed; no table top displays areallowed.
3. Responds to questions from judges.4. No cooking or preparation of a dish is required for this division.5. Costumes based on a theme are acceptable.6. No notes or outlines, other than wording on the posters are to be used while giving the presentation.
Scoring – 100 points
Appearance 5 points – Neatly dressed, neat hair, nails and hands clean, etc.
Visuals 20 points – Appropriate illustrations, neat and legible, ease of handling and creative use of colors and materials.
Content 35 points – Information accurate, complete and practical. Knowledge demonstrated, main points summarized.
Presentation 20 points – Appropriate introduction, organization of subject matter, contestant’s poise and ability to present information in an effective way.
Length 5 points
Response to judges’ questions – 15 points
Chicken Division II – (Grades 7-9)
1. Contestant designs standard poster sized 22” X 28” relating to one of five categories:(1) Production, (2) Food preparation and nutritive value, (3) Food safety, (4) Processing, (5) Marketing.
2. Prepares an essay not to exceed 500 words or 3 typed pages (12-14 size font, double-spaced), about theselected subject.
3. Presents a 2-3 minute explanation of poster subject. Only one poster is allowed; no table top displays areallowed.
4. Responds to questions from judges.5. No cooking or preparation of a dish is required for this division.6. Costumes based on a theme are acceptable.7. No notes or outlines, other than wording on the posters are to be used while giving the presentation.
Scoring – 100 points
Appearance 5 points – Neatly dressed, neat hair, nails and hands clean, etc.
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Visuals 15 points – Appropriate illustrations, neat and legible, ease of handling and creative use of colors and materials.
Content 30 points – Information accurate, complete and practical. Knowledge demonstrated, main points summarized.
Presentation 15 points – Appropriate introduction, organization of subject matter, contestant’s poise and ability to present information in an effective way.
Length 5 points
Response to judges’ questions – 15 points
Essay 15 points – clear, concise, covers subject matter
Chicken Division III – (Grades 10-12)
These contestants must present an Illustrated Talk with the following considerations:
1. The Illustrated Talk should concern chicken. Information for the talk can be taken from the USDA factsheet “Chicken from Farm to Table” and other reliable sources.
2. The presentation should be 5-8 minutes in length. Points will be deducted for any length under 5minutes or over 8 minutes. Additional time will be allowed for set-up and removal of posters.
3. Posters or PowerPoint presentations are allowed for the Illustrated Talk. No table top displays areallowed and costumes based on theme are acceptable. Rules for the use of PowerPoint presentations arein “Appendix I for the State 4-H Ambassador contests”.
4. One table and one easel will be provided. A laptop computer and projector will be provided forPowerPoint presentations.
5. No cooking or preparation of a dish will be required for this division.
6. Contestants will be scheduled for talks at 10 minute intervals. Schedules will be developed ascontestants register at contest site. Contestants must be ready at their scheduled time or forfeit points.
7. Scoring of contestants in Illustrated Talk division will be based on their talk.
Scoring – 100 points
Appearance 5 points – Neatly dressed, neat hair, nails and hands clean, etc.
Visuals 15 points – Appropriate illustrations, neat and legible, ease of handling and creative use of colors and materials.
Content 30 points – Information accurate, complete and practical. Knowledge demonstrated, main points summarized.
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Presentation 35 points – Appropriate introduction, organization of subject matter, contestant’s poise and ability to present information in an effective way.
Length 5 points – The following chart will be used:
LENGTH POINTS AWARDED
0-2 minutes ……………………………….0 2-5 minutes ……………………………….3 5-8 minutes ……………………………….5 Over 8 minutes .…………………………..0
Response to judges’ questions – 10 points
Contests
Parish Each parish may determine the manner in which their contestants are selected. However, a parish may select no more than one winner in each division. Creativity and originality should be encouraged.
State Each parish may have one contestant in each division of the contest. A contestant may enter only one division of the contest. The state contest will be held April 18, 2017 at the Evac Center and DeWitt Livestock Facility in Alexandria beginning with registration at 10:30 a.m. NO DISH IS REQUIRED AT STATE CONTEST.
The state contest will be coordinated by Terri Crawford, 4-H Regional Coordinator Northeast Region, in cooperation with the Louisiana Poultry Federation.
National The first place winner in the state Chicken Division III contest will compete in the National 4-H Poultry & Egg Conference in Louisville, Kentucky in mid-November. The chicken winner will compete in the chicken barbeque competition. The contestant will grill and prepare chicken halves and present an Illustrated Talk. Rules and guidelines for national contest will be mailed to the appropriate agents in September.
Awards
Parish 4-H agents in each parish are responsible for parish contests and awards.
State Awards will be provided by the Louisiana Poultry Federation. The Division III Ambassador winner will compete in the national chicken barbeque contest in Louisville, Kentucky in November.
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Chicken Ambassador Websites This list is by no means complete nor comprehensive, but is recommended as a good base and starting point for current information.
http://www.lsuagcenter.com/en/crops_livestock/livestock/poultry/ http://www.uspoultry.org/t_resources/index.cfm http://www.nationalchickencouncil.org/ http://www.eatchicken.com/ http://www.agmrc.org/commodities-products/livestock/poultry/
Food Safety Related Websites http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/poultry-preparation http://www.fightbac.org/
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Turkey Ambassador Turkey Division I – (Grades 4-6)
1. Contestant designs standard poster sized 22” X 28” relating to one of five categories:(1) Production, (2) Food preparation and nutritive value, (3) Food safety, (4) Processing, (5) Marketing.
2. Presents a 2-3 minute explanation of poster subject. Only one poster is allowed; no table top displays areallowed.
3. Responds to questions from judges.4. No cooking or preparation of a dish is required for this division.5. Costumes based on a theme are acceptable.6. No notes or outlines, other than wording on the posters are to be used while giving the presentation.
Scoring – 100 points
Appearance 5 points – Neatly dressed, neat hair, nails and hands clean, etc.
Visuals 20 points – Appropriate illustrations, neat and legible, ease of handling and creative use of colors and materials.
Content 35 points – Information accurate, complete and practical. Knowledge demonstrated, main points summarized.
Presentation 20 points – Appropriate introduction, organization of subject matter, contestant’s poise and ability to present information in an effective way.
Length 5 points
Response to judges’ questions – 15 points
Turkey Division II – (Grades 7-9)
1. Contestant designs standard poster sized 22” X 28” relating to one of five categories:(1) Production, (2) Food preparation and nutritive value, (3) Food safety, (4) Processing, (5) Marketing.
2. Prepares an essay not to exceed 500 words or 3 typed pages, (12-14 spaces per inch) double-spaced,about the selected subject.
3. Presents a 2-3 minute explanation of poster subject. Only one poster is allowed; no table top displays areallowed.
4. Responds to questions from judges.5. No cooking or preparation of a dish is required for this division.6. Costumes based on a theme are acceptable.7. No notes or outlines, other than wording on the posters are to be used while giving the presentation.
Scoring – 100 points
Appearance 5 points – Neatly dressed, neat hair, nails and hands clean, etc.
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Visuals 15 points – Appropriate illustrations, neat and legible, ease of handling and creative use of colors and materials.
Content 30 points – Information accurate, complete and practical. Knowledge demonstrated, main points summarized.
Presentation 15 points – Appropriate introduction, organization of subject matter, contestant’s poise and ability to present information in an effective way.
Length 5 points
Response to judges’ questions – 15 points
Essay 15 points – clear, concise, covers subject matter
Turkey Division III – (Grades 10-12)
These contestants must present an Illustrated Talk with the following considerations:
1. The Illustrated Talk should concern turkey. Information for the talk can be taken from the USDA“Turkey from Farm to Table” and other reliable sources.
2. The presentation should be 5-8 minutes in length. Points will be deducted from any length under 5minutes or over 8 minutes. Additional time will be allowed for set-up and removal of posters.
3. Posters or PowerPoint presentations are allowed for the Illustrated Talk. No table top displays areallowed and costumes based on theme are acceptable. Rules for the use of PowerPoint presentations arein “Appendix I for the State 4-H Ambassador contests”.
4. One table and one easel will be provided. A laptop computer and projector will be provided forPowerPoint presentations.
5. No cooking or preparation of a dish will be required for this division.
6. Contestants will be scheduled for talks at 10 minute intervals. Schedules will be developed ascontestants register at contest site. Contestants must be ready at their scheduled time or forfeit points.
7. Scoring of contestants in Illustrated Talk division will be based on their talk.
Scoring – 100 points
Appearance 5 points – Neatly dressed, neat hair, nails and hands clean, etc.
Visuals 15 points – Appropriate illustrations, neat and legible, ease of handling and creative use of colors and materials.
Content 30 points – Information accurate, complete and practical. Knowledge demonstrated, main points summarized.
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Presentation 35 points – Appropriate introduction, organization of subject matter, contestant’s poise and ability to present information in an effective way.
Length 5 points – The following chart will be used:
LENGTH POINTS AWARDED
0-2 minutes ……………………………….0 2-5 minutes ……………………………….3 5-8 minutes ……………………………….5 Over 8 minutes .…………………………..0
Response to judges’ questions – 10 points
Contests
Parish Each parish may determine the manner in which their contestants are selected. However, a parish may select no more than one winner in each division. Creativity and originality should be encouraged.
State Each parish may have one contestant in each division of the contest. A contestant may enter only one division of the contest. The state contest will be held April 18, 2017 at the Evac Center and DeWitt Livestock Facility in Alexandria beginning with registration at 10:30 a.m. NO DISH IS REQUIRED AT STATE CONTEST.
The state contest will be coordinated by Terri Crawford, 4-H Regional Coordinator - Northeast Region, in cooperation with the Louisiana Poultry Federation.
National The first place winner in the state Turkey Division III contest will compete in the National 4-H Poultry & Egg Conference in Louisville, Kentucky in mid-November. The turkey winner will compete in the turkey barbeque competition. The contestant will grill and prepare turkey breast and present an Illustrated Talk. Rules and guidelines will be mailed to the appropriate agents in September.
Awards
Parish 4-H agents in each parish are responsible for parish contests and awards.
State Awards will be provided by the Louisiana Poultry Federation. The Division III Ambassador winner will compete in the national turkey barbeque contest in Louisville, Kentucky in November.
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Turkey Ambassador Websites This list is by no means complete nor comprehensive, but is recommended as a good base and starting point for current information.
http://www.lsuagcenter.com/en/crops_livestock/livestock/poultry/ http://www.eatturkey.com/ http://www.eatturkey.com/why-turkey/stats http://www.agmrc.org/commodities-products/livestock/poultry/turkey-profile/
Food Safety Related Websites http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/poultry-preparation http://www.fightbac.org/
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Egg Ambassador Egg Division I – (Grades 4-6)
1. Contestant designs standard poster sized 22” X 28” relating to one of five categories:(1) Production, (2) Food preparation and nutritive value, (3) Food safety, (4) Processing, (5) Marketing.
2. Presents a 2-3 minute explanation of poster subject. Only one poster is allowed; no table top displays areallowed.
3. Responds to questions from judges.4. No cooking or preparation of a dish is required for this division.5. Costumes based on a theme are acceptable.6. No notes or outlines, other than wording on the posters are to be used while giving the presentation.
Scoring – 100 points
Appearance 5 points – Neatly dressed, neat hair, nails and hands clean, etc.
Visuals 20 points – Appropriate illustrations, neat and legible, ease of handling and creative use of colors and materials.
Content 35 points – Information accurate, complete and practical. Knowledge demonstrated, main points summarized.
Presentation 20 points – Appropriate introduction, organization of subject matter, contestant’s poise and ability to present information in an effective way.
Length 5 points
Response to judges’ questions – 15 points
Egg Division II – (Grades 7-9)
1. Contestant designs standard poster 22” X 28” relating to one of five categories:(1) Production, (2) Food preparation and nutritive value, (3) Food safety, (4) Processing, (5) Marketing.
2. Prepares an essay not to exceed 500 words or 3 typed pages, (12-14 spaces per inch) double spaced,about the selected subject.
3, Presents a 2-3 minute explanation of poster subject. Only one poster is allowed; no table top displays areallowed.
4. Responds to questions from judges.5. No cooking or preparation of a dish is required for this division.6. Costumes based on a theme are acceptable.7. No notes or outlines, other than wording on the posters are to be used while giving the presentation.
Scoring – 100 points
Appearance 5 points – Neatly dressed, neat hair, nails and hands clean, etc.
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Visuals 15 points – Appropriate illustrations, neat and legible, ease of handling and creative use of colors and materials.
Content 30 points – Information accurate, complete and practical. Knowledge demonstrated, main points summarized.
Presentation 15 points – Appropriate introduction, organization of subject matter, contestant’s poise and ability to present information in an effective way.
Length 5 points
Response to judges’ questions – 15 points
Essay 15 points – clear, concise, covers subject matter
Egg Division III – (Grades 10-12)
These contestants must present an Illustrated Talk with the following considerations:
1. The illustrated talk should concern eggs. Information for the talk can be taken from the USDA fact sheet“Shell Eggs from Farm to Table” and from other reliable sources.
2. The presentation should be 5-8 minutes in length. Points will be deducted for any length under 5minutes or over 8 minutes. Additional time will be allowed for set-up and removal of posters.
3. Posters or PowerPoint presentations are allowed for the Illustrated Talk. No table top displays areallowed and costumes based on theme are acceptable. Rules for the use of PowerPoint presentations arein “Appendix I for the State 4-H Ambassador contests”.
4. One table, one easel as well as a laptop and projector will be provided for presentations.
5. A dish is required for this division. The number of eggs used in the recipe is basesd upon the type of dish prepared as follows: (Number is based upon using large size eggs):
a. ½ egg per serving if the dish is classified as an appetizer or snack.b. ½ egg per serving if the dish is classified as a dessert.c. ½ egg per serving if the dish is classified as a beverage.d. One (1) egg per serving if the dish is classified as a salad or main dish.e. Numbers above represent eggs to be broken, however, use of the entire egg is not required. For
example: a dessert serving six people may be made with three egg whites.
6. Contestants will be scheduled for talks at 10 minute intervals. Schedules will be developed ascontestants register at contest site. Contestants must be ready at their scheduled time or forfeit points.
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7. Scoring of contestants in Illustrated Talk Division will be based on their talk.
Scoring – 110 points
Appearance 5 points – Neatly dressed, neat hair, nails and hands clean, etc.
Visuals 15 points – Appropriate illustrations, neat and legible, ease of handling and creative use of colors and materials.
Content 30 points – Information accurate, complete and practical. Knowledge demonstrated, main points summarized.
Presentation 35 points – Appropriate introduction, organization of subject matter, contestant’s poise and ability to present information in an effective way.
Length 5 points – The following chart will be used:
LENGTH POINTS AWARDED
0-2 minutes ……………………………….0 2-5 minutes ……………………………….3 5-8 minutes ……………………………….5 Over 8 minutes …………………………....0
Response to judges’ questions – 10 points
Dish score 10 points
Contests
Parish Each parish may determine the manner in which their contestants are selected. However, a parish may select no more than one winner in each division. Creativity and originality should be encouraged.
State Each parish may have one contestant in each division of the contest. A contestant may enter only one division of the contest. The state contest will be held April 18, 2017 at the Evac Center and DeWitt Livestock Facility in Alexandria beginning with registration at 10:30 a.m. (FOR DIVISION III, A DISH IS REQUIRED AT THE STATE CONTEST. This dish must follow the requirements for the national contest as given under the Division rules in this document. The state contest will be coordinated by Terri Crawford 4-H Regional Coordinator – Northeast Region, in cooperation with the Louisiana Egg Commission.
National The first place winner of the Division III state contest will compete in the National 4-H Poultry & Egg Conference in Louisville, Kentucky in mid-November. The national egg preparation
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demonstration contest includes an Illustrated Talk with some method demonstration techniques, as well as preparation of the finished product. Rules and guidelines for this contest will be sent to the appropriate agents in September.
Awards
Parish 4-H agents in each parish are responsible for parish contests and awards.
State Awards provided by the Louisiana Egg Commission. The Division III winner will compete in the Egg Preparation Contest at the National 4-H Poultry and Egg Conference in Louisville, KY.
Egg Ambassador Websites This list is by no means complete nor comprehensive, but is recommended as a good base and starting point for current information.
http://www.aeb.org/ http://www.eggnutritioncenter.org http://www.incredibleegg.org/eggcyclopedia/ http://www.incredibleegg.org/ http://www.eggnutritioncenter.org/content/uploads/FAQ-EGGs-2014.10-2.pdf http://www.lsuagcenter.com/en/crops_livestock/livestock/poultry/ http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/egg-products-preparation
Food Safety Related Websites http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/poultry-preparation http://www.fightbac.org/ http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/egg-products-preparation/egg-products-and-food-safety/ct_index http://www.fightbac.org/egg-stra-care-for-spring-celebrations/
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4-H Commodity Ambassador Scorecard
Division I - Grades 4-6
Points Appearance .............................................................................. 5 Visuals ..................................................................................... 20 Content .................................................................................... 35 Presentation ............................................................................. 20 Length ...................................................................................... 5 Response to Judges’ Questions ............................................... 15
Total 100
Division II - Grades 7-9
Points Appearance .............................................................................. 5 Visuals ..................................................................................... 15 Content .................................................................................... 30 Presentation ............................................................................. 15 Length ...................................................................................... 5 Response to Judges’ Questions ............................................... 15 Essay ........................................................................................ 15
Total 100
Division III - Grades 10-12
Points Appearance ............................................................................... 5 Visuals ..................................................................................... 15 Content .................................................................................... 30 Presentation ............................................................................. 35 Length ...................................................................................... 5 Response to Judges’ Questions ............................................... 10
Total 100
**Egg Ambassador Division III - Add 10 points for dish score for a total of 110 points.
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EGG FACT SHEET
Eggs hold symbolic significance for many cultures.
Today’s mass production of eggs is highly scientific and almost totally automated.Eggs reach retail stores within 24-48 hours after they are laid!
The egg is one of nature’s most nutritious foods.
An egg is made up of the yolk, albumen and shell.
Shell color is not related to food value, quality or cookery performance of an egg.
All eggs offered for sale in retail stores are graded by a process called candling.
The grade depends on the size of the area covered by the broken-out raw egg, theheight of the yolk, and the amount of thick white. Example: Grade AA eggs coverthe smallest area, have a high yolk, and a mostly thick white.
Grade and size are independent factors. Grade A eggs have the same qualitieswhether they are small or large.
Egg size is based on minimum weight per dozen. Large eggs weigh 24 ounces/dozen.
According to the Bureau of Labor and Statistics, the cost of a dozen large eggs at$1.68 cents would be $1.05 cents a pound – a good protein buy.
Eggs are an excellent source of complete protein (contain the essential amino acids).Egg yolks are an important source of iron. Eggs are easily digested.
One egg contains 185 mg of cholesterol, a fat-like substance found in the yolk. Forhealthy people, dietary cholesterol does not raise blood cholesterol levels.
One large egg contains about 70 calories.
One egg counts as one ounce of protein for the Protein Group of the USDA MyPlate.
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If a recipe calls for 5 large eggs, you can use 4 extra large or 6 medium eggs instead.
The best way to store eggs is in the closed carton on the refrigerator shelf.
Cook eggs and egg mixtures at low to moderate temperatures. High cookingtemperatures result in rubbery eggs.
Eggs can be used in a recipe to thicken, bind, leaven, coat, emulsify, clarify andgarnish.
Eggs cooked in the shell should not be boiled. Put eggs in saucepan and add enoughcold water to cover eggs by 1 inch. Bring eggs and water to a boil, remove from heat,cover and let stand for 12 minutes for large eggs. DRAIN immediately and servewarm. OR, cool completely under cold running water or in bowl of ice water,then REFRIGERATE. High boiling temperatures toughen and cause a green ring toform between the yolk and the white. Note: The fresher the egg, the harder it is topeel.
Eggs may contain the bacteria Salmonella which can cause food poisoning. Use onlyclean un-cracked eggs for any dish. Do NOT serve any dishes containing raw eggs.Dishes containing eggs should be cooked to at least 160 degrees F to destroySalmonella. Cook fried eggs until whites are set and the yolks are thick but nothard.
Hot foods should be kept above 140 degrees F until served. Cold foods should bekept below 40 degrees F until served.
Leftover egg whites or yolks can be stored in a tightly covered jar in the refrigeratorfor up to four days. Egg whites can be stored in the freezer for up to 12 months.Yolks do not freeze well. Thaw in refrigerator to use.
Egg whites beat up higher when brought to room temperature (but, no longer than30 minutes before use).
POULTRY FACT SHEET
The term Poultry refers to any species of bird produced for its meat.
Greater quantities of chicken and turkey are eaten in the U.S., however
duck, geese, quail, pigeons, emu, and ostrich also are produced for
meat.
Poultry meat is a member of the Protein Group of the MyPlate.
For adults, 5 to 6 1/2 ounces of protein are needed each day from this
MyPlate Group. Less is needed for youth.
One serving is three ounces of meat (this equals an amount about the
size of the palm of your hand).
Poultry meat is primarily protein. This is complete protein which
supplies all the building blocks (amino acids) necessary for building and
repairing body tissues.
Poultry is a good source of thiamine, riboflavin and niacin.
Dark meat of poultry is usually higher in iron, fat, and riboflavin than
white meat.
Poultry meat from young birds contains less fat, but content varies
based on type of poultry. Duck is higher in fat than other types of
poultry.
A serving of chicken or turkey contains fewer calories than an average
serving of most other meats.
The label on a poultry product has to include the product’s common
name, net weight, name and address of packer or distributor, official
plant number, inspection mark and a list of ingredients in order of their
amount.
Value-added or further processed poultry products have had special
processing or treatment before packaging. Some value-added poultry
products include chicken nuggets, turkey ham, marinated chicken
strips, ground turkey, canned chicken, chicken franks, turkey rolls,
turkey breast, turkey bologna, and turkey bacon. Nutrition labeling is
required.
All poultry and poultry products processed in poultry processing plants
must be inspected. The USDA inspection mark or stamp tells that the
bird came from a healthy flock, was processed under rigid sanitary
conditions, contains no harmful chemicals or additives, is correctly
packaged and truthfully labeled.
It is not mandatory for poultry to be graded. Grading takes into
account conformation, fleshing, pin feathers, cuts, tears, exposed flesh,
skin blemishes, disjointed or broken bones. Grade A carcasses are sold
as whole or special products. Grade B carcasses are usually cut up or
deboned.
Roast large, whole poultry in an open pan at 350 o F for approximately
1 1/4 to 1 1/2 hours for a three to four pound bird. Remove from oven
20 minutes before carving.
Poultry should be cooked to an internal temperature of 165 o F. To be
safe, use a meat thermometer! Insert into thigh or breast muscle.
Poultry meat may be contaminated with the bacteria Salmonella if
improperly handled. Salmonella can cause food poisoning with
symptoms such as nausea, vomiting, and diarrhea.
Food poisoning symptoms usually last less than 24 hours, but, it can be
fatal in the elderly, ill or infants.
All cutting boards, counters, dishes, and knives should be washed with
hot, soapy water after contact with raw poultry.
Refrigerate leftovers within two hours of cooking.
Chilled, raw poultry can be refrigerated for 1-2 days before cooking.
Hard frozen poultry may be stored at 0 o F for up to 12 months.
Thaw frozen poultry in the refrigerator, in cold water, or in the
microwave. Never thaw at room temperature. Once defrosted,
poultry should never be refrozen.